WO2022060312A2

WO2022060312A2 - Tea products obtained from rosa damascena plant and production method thereof

Info

Publication number: WO2022060312A2
Application number: PCT/TR2020/051169
Authority: WO
Inventors: Ahmet Arif KURT
Original assignee: Süleyman Demi̇rel Üni̇versi̇tesi̇
Priority date: 2020-09-17
Filing date: 2020-11-25
Publication date: 2022-03-24
Also published as: BG113684A; WO2022060312A3; TR202014810A2

Abstract

The present invention relates to a method for producing a tea product comprising Rosa Damascena, or Rosa Damascena and Camellia Sinensis plants, wherein the novel production method comprises the process steps of; picking Rosa Damascena blossoms and Rosa Damascena petals; drying Rosa Damascena buds and/or petals for a duration of 6 hours to 7 days at a temperature range between 10°C and 45°C in an environment that does not receive sunlight in order to preserve the constituents providing aroma and smell of the tea; crushing, tearing and curling tea leaves in bending machines in order to ensure that the sap is extracted from plant's cells and reaches to the surface of tea leaves; sifting Rosa Damascena buds and/or leaves through sieves, and optionally blending Rosa Damascena petals and/or buds with the petals of Camellia Sinensis plant in a weight ratio of 99/1 and 1/99 respectively. The present invention further comprises a method for producing a cold tea product containing the Rosa Damascena plant.

Description

TEA PRODUCTS OBTAINED FROM ROSA DAMASCENA PLANT AND PRODUCTION METHOD THEREOF

Technical Field of the Invention

The present invention relates to a production method for obtaining various tea products either only from the petals and/or buds of Rosa Damascene plant or by blending or aromati zing the petals and/or buds of Rosa Damascene plant with the leaves of Camellia Sinensis plant .

More speci fically, the present invention relates to a production method comprising the picking, drying, curling, sieving, grading and sorting, and blending/aromati zing steps of the tea product consisting of either only Rosa Damascene plant or the product consisting of Rosa Damascene blended with Camellia Sinensis plant , and the present invention further relates to a method for producing a cold tea product from Rosa Damascene plant .

State of the Art

Tea is grown particularly in mountain regions featuring subtropical and tropical climates . The maj or part of the world ' s tea production originates in Asia while smaller amounts are grown in Africa, the Americas , Australia, and Europe ( Turkey and Azores ) . The leading tea manufacturers of the world are China, India, Kenya, Sri Lanka, and Turkey . These countries supply three- fourths of the total tea production of the world . Japan produces only green tea .

Being a member of the Theaceae family, Camellia Sinensis is an agricultural plant that is grown in humid climates , and petals and buds of which are used for producing beverages . The production processes of green tea, black tea, and oolong tea involve subj ecting tea leaves to oxidation at various levels .

The following documents available in the state of the art are cited with respect to the use of Camellia Sinensis plant in tea production, as well as in cosmetics and pharmaceuticals .

A preliminary search conducted in the state of the art revealed the patent document numbered TR2015/ 11253 , wherein the invention titled "Yaglanma Kargiti Bitkisel Kozmetik Bilegim, Hazirlani? Ydntemi ve Uygun Kullanimi" - "An Anti-aging Herbal Cosmetic Compound, Preparation Method and Appropriate Use Thereof" disclosed in said patent document relates to a cosmetic plant extract comprising other extracts obtained through water or Camella Sinensis ( Tea ) , Malva Sylvestris (Malva ) , Cucumis sativus ( Cucumber ) , and Lavandula angusti folia ( Lavender ) . The extract and the cosmetic herbal compound comprising the extract feature antioxidative ef fects , promote dermal fibroblast growth, and may be used as an active ingredient in the preparation of cosmetic products preventing the aging of the skin . Another document encountered as a result of the preliminary search conducted in the state of the art is the patent document numbered TR2019/ 09817 , wherein the invention titled "Hiperkolesterolemi Tedavisi igin Tibbi Formulasyon" - "A Medical Formula for the Treatment of Hypercholesterolemia" disclosed in said patent document relates to a formula comprising; Cinnamomum zeylanicum; Pinus pinaster ; the extract of a plant of the Saccharum genus ; Monascus purpureus ; Taraxacum of ficinale ; Camellia sinensis ; Vitamin B3 ; alpha-Tocopherol ; Coenzyme Q10 ; fish oil comprising eicosapentaenoic acid and docosahexaenoic acid; Beta-glucan; and/or cholecalci f erol . Said invention further relates to a drug formula to be used in the treatment of hypercholesterolemia . Yet another document encountered as a result of the preliminary search conducted in the state of the art is the patent document numbered TR2015/ 00700 , wherein the invention titled "Mikrobisidal Bile§im" - "Microbicidal Compound" disclosed in said patent document relates to a compound comprising; ( a ) allyl isothiocyanate and (b ) acetic acid, propionic acid and an organic acid selected from a mixture thereof , and ( c ) green tea [ Camellia sinensis ] extract . The compound disclosed in said patent document may be used as an antimicrobial preservative suitable for being added to foodstuf f . The patent document numbered TR2017 / 17387 , and titled " Sitokin Tahri§ini Baskilamaya Ydnelik bir Multi-Akti f Sistem ihtiva Eden Ki§isel Bakim Bile§imleri" - " Personal Care Compounds Comprising a Multi-Active System for Suppressing Cytokine Irritation" discloses a personal care compound that comprises a multi-active system for suppressing cytokine irritation and that consists of at least three substances which are the Camellia sinensis extract , panthenol , and glycyrrhi zinate salt .

The patent document numbered TR2004 / 02264 and titled "Ye§il Cay Uretimi" - "Green Tea Production" discloses a system for producing unoxidi zed green tea obtained from the fresh shoots of Camellia sinensis tea plant . Said production system comprises a shock withering machine , a shock cooling machine , and a curling machine having a heated tray .

The Japanese patent document numbered JP62179344 and titled " Production of Green Tea and Apparatus Therefor" discloses a system comprising conventional curling devices for curling tea leaves at various levels , namely, crude , moderate , and fine curling of tea leaves .

The Japanese patent document numbered JP58149640 and titled " Preparation of Green Tea from Tea Leaf" discloses a conventional green tea production system comprising apparatuses for steaming, cooling, and drying tea leaf shreds for the production of green tea .

The patent document numbered JP63098351 discloses a green tea production system comprising conventional curling and cooling apparatuses .

The aforementioned documents do not mention a method for producing a tea product from Rosa Damascena plant wherein the method comprises picking, drying, curling, and sieving steps , or a method for preparing a tea product in which Camellia Sinensis plant is blended and aromati zed together with Rosa Damascena plant , or a method for producing a cold tea product form Rosa Damascena plant or process steps thereof . The state of the art does not comprise any information in which all of the aforementioned process steps are available together .

Rosa Damascena ( also known as the Damask Rose ) is a rose hybrid derived from Rosa gallica and Rosa moschata . Rosa Damascena is grown in I sparta and Burdur in Turkey in order to extract rose oil therefrom . Furthermore , it is also grown in the villages of Inegol as hazelnut rose .

Dried and packaged rose tea (Rosa Damascena tea ) has a color between purple and fuchsia, it may have a tad red and pinkish color and when it is brewed it acquires a pinkish-yellow color . It smells j ust like Rosa Damascena plant . Rosa Damascena tea does not taste bitter or leave a tang taste on the tongue , rather it is quite soft , almost sweet , and features a pH value between 5 and 8 .

A preliminary search conducted in the state of the art revealed the patent document numbered TR2019/ 09722 and titled "Rose Damascena Gulu iqin Distilasyon Unites!" - "A Distillation Unit for Rosa Damascena" , wherein the invention disclosed in said patent document relates to a distillation unit for Rosa Damascene that may be used in the distillation process of Rosa Damascene blossom. The unit disclosed in the aforementioned invention comprises a storage tank, a flow portion, a separating unit, a rosewater tank, a cohobating vessel, a condensation pipe, a coil pipe, a cold water inlet, a steaming system, a steam return trap, a pneumatic discharge system, and rose water transfer pipe.

The patent document numbered TR2019/05742 and titled "El Dezenf eksiyonu igin bir Bitkisel Kompozisyon" - "An Herbal Composition for Hand Disinfection" discloses a hand sanitizer formula comprising Rosa Damascena. The invention disclosed in said document relates to a completely natural herbal composition for hand disinfection and a production method thereof, wherein the inventive herbal composition consists of Cydonia oblonga (quince seed) , Cetraria islandica (lichen) extract, Saponaria officinalis (Soapwort extract) , Commiphora myrrh (Myrrh tree extract) , Olea Europea (Olive pit) , Olibanum sp . (Frankincense) plant, Rosa Damascena (Rose plant) , Rhus coriaria (Folium rhois coriariae) , plantal essential oils (Limonene, Linalool) , plant alcohol and vegetable glycerin.

The Chinese patent document numbered CN104171112A and titled "Process for Scenting Tea by Rosa Damascena Flowers" discloses a method for scenting tea by Rosa Damascena. However, said patent application discloses a production method comprising only the step of physically blending buds and petals of Camellia Sinensis and Rosa Damascena.

Respective searches conducted in the state of the art showed that the state of the art does not reveal any information regarding a method that comprises subjecting Rosa Damascene and Camellia Sinensis plants to picking, drying, curling, and sieving process steps as well as the blending and aromatizing these two plants as in the inventive novel production method. Furthermore , the state of the art also lacks a method for producing a tea product from Rosa Damascene and Camellia Sinensis , in which the Camellia Sinensis plant is subj ected to a fermentation step which is yet another feature of the present invention .

Moreover, the inventive method ensures that the amount of sap raised to the surface of tea leaves is maximi zed, thereby increasing the product yield to be obtained from tea plants . The inventive production method further ensures that tea leaves and buds are dried at an optimal rate , thereby improving the quality of the obtained product via treatment at speci fic temperature values . The inventive method further provides a hygienic and cost-ef ficient production process .

Description of the Invention

The obj ect of the present invention is to develop a method for producing a tea product obtained only from the Rosa Damascene plant , wherein said method comprises picking, drying, curling, and sorting process steps , or to develop a method for producing a tea product obtained by blending Rosa Damascene plant with Camellia Sinensis plant . Another obj ect of the present invention is to improve the quality of products to be obtained from tea plants . Quality improvement is ensured via the curling and drying processes of the inventive production method . Furthermore , sorting and sieving steps ensure the optimal adj ustment of the softness and strongness of the tea .

Yet another obj ect of the present invention is to obtain hygienic, cost-ef ficient , high-quality, healthy tea products by means of the inventive production method .

Yet another obj ect of the inventive production method is to preserve the essential oil amounts within tea products while performing the respective process steps of the inventive method, and to ensure that the end product has the optimal characteristics of acridity, brightness , smell , aroma, and desired color which are the criteria determining the quality of the tea .

Yet another obj ect of the present invention is to develop a method for producing cold tea from the buds and petals of the Rosa Damascena plant .

Detailed Description of the Invention

The widest diameter of Rosa Damascene buds is usually in a range between 0 . 3 and 2 cm, and the weight thereof is between 0 . 1g and 2g .

The process steps of the inventive method for producing a tea product comprising Rosa Damascene plant are as follows :

- Picking Rosa Damascene blossoms and Rosa Damascene petals , - Drying Rosa Damascene buds and/or petals for a duration of

6 hours to 7 days at a temperature range between 10 ° C and 45 ° C in an environment that does not receive sunlight in order to preserve the constituents providing aroma and smell of the tea,

- Crushing, tearing, and curling tea leaves in bending machines in order to ensure that the sap is extracted from the plant ' s cells and reaches to the surface of tea leaves ,

- Sieving the dried Rosa Damascena buds and/or petals .

The harvest season of Rosa Damascena petals and buds is a period within the two-month blossoming season that begins in the first week of May and continues until the first week of July . The parts of Rosa Damascena that are used are particularly the parts with the widest diameter which are usually in a range between 0 . 3 and 2 cm, and the weight thereof is between 0 . 1g and 2g . Rosa Damascena blossoms having a diameter between 0.3 and 6.5 cm and the weight thereof is in a range between 0.1g and 3g from the widest point of rose blossom are the usable parts of the plant. Ripe petals and buds are picked between 4 and 8 in the morning during the picking stage. Subsequent to the picking stage, said portions of the plant are dried in a ventilated environment that does not receive sunlight in order to ensure that these particular portions do not suffer from physicochemical decomposition, in other words, to prevent these portions from oxidizing. Furthermore, the temperature of the environment where the picking and decomposition operations are performed must be maintained in a temperature range between 19°C and 45°C in order to preserve the amount of essential oils. Buds are moved on to the drying step along with the stems while blossoms are separated from the stems prior to proceeding with the drying step under the aforementioned physical conditions. The subsequent drying step is performed such that buds and petals of the Rosa Damascene plant are aerated by tossing on a daily basis in an environment that does not receive sunlight and at a temperature range between 19°C and 45°C. At the end of the drying step, the specific pink color of petals and buds begins to acquire a hue between mauve and fuchsia. Physicochemical properties of this tea (i.e. Rosa Damascene) feature a moisture content between 2-10%. Moreover, it may comprise monoterpenic alcohols like linalool, citronellol, nerol and geraniol, long- chain hydrocarbons like nonadecene, eicosane, heneicosane and tricosane, esters and aldehydes like humulene and geraniol, and oxides and ethers like eugenol, esters and aldehydes like geranyl acetate and geranial, and phenols like eugenol which form the characteristic features of essential oils.

In addition thereto, it may further comprise monoterpenic alcohols like linalool, citronellol, nerol, and geraniol; long-chain hydrocarbons like nonadecene, eicosane, heneicosane, and tricosane; sesquiterpenes like humulene and murolene; esters and aldehydes like geranyl acetate and geranial; oxides and ethers like methyl eugenol; and phenols like eugenol which are the compounds providing the smell and aroma specific to Turkish rose oil. The data obtained as a result of the respective studies conducted in this regard indicate that drying in room conditions reduces the oil rate from 0.060% to 0.035% and that these are the acceptable values for aromatizing the tea.

Dried buds and petals of Rosa Damascene are subjected to a process called curling. Tea leaves are subjected to crushing, tearing, and curling processes in various machines, thereby extracting the sap of the plant and ensuring that the sap is transferred to the surface of tea leaves.

After the drying process is complete, tea leaves are sieved by being graded based on certain standards and sorted by the sizes of pieces. To that end, tea leaves are put in an order on sieves with holes having various diameters. In this stage, tea leaves with smaller sizes are sifted and pass on to the sieves with smaller holes. The purpose of this particular process is to grade and sort tea leaves by class. Tea classification is a process in which tea leaves are divided into parts based on the volume. Tea is classified from No 1 to No 4 (i.e. classes No. 1, 2, 3, and 4) . 1^st and 2^nd class include tea leaves of smaller size that can pass the curling and twisting steps without breaking. Whereas 3^rd and 4^th class tea leaves break during the curling step. These usually have 2 and 3 leaves. This process reveals the classes of tea leaves.

In the stage in which tea is sifted through sieves, tea leaves and buds pass through a first sieve having a sieve aperture of 2.36 mm, a second sieve having a sieve aperture of 2.00 mm, a third sieve having a sieve aperture of 1.70 mm, a fourth sieve having a sieve aperture of 850 pm, and a fi fth sieve having a sieve aperture of 600 pm .

Teas sorted and graded based on their classes are packed using packages of appropriate si zes .

In another embodiment of the present invention, sorted and graded, namely, sieved tea leaves and buds proceed with the stage in which they are blended with Camellia Sinensis tea .

Another feature of the inventive production method is that it comprises a step of blending Rosa Damascene petals and/or buds with Camellia Sinensis petals in a weight ratio between 99/ 1 and 1 / 99 respectively .

In the blending step, stirrers inside large boilers ensure that di f ferent tea petals and buds are mixed at di f ferent ratios . Rosa Damascene petals and/or buds are mixed and blended with Camellia Sinensis in a ratio between 1 / 99 and 99/ 1 (Rosa Damascene / Camellia Sinensis respectively) , and subsequently, a tea product having rose blend/aroma is obtained as a result .

Another important point herein is that the Camellia Sinensis plant added in the blending step is subj ected to a fermentation step . The fermentation step provides the tea product with the desired color, acridity level , brightness , smell , and aroma . This is the step in which the chemical changes determining the quality of the tea product take place . The fermentation process causes the green color o f the tea leaves to turn into copper- red color and provides a pleasant flavor to the tea product . In the fermentation step, tea is provided with oxygenated clean air under a temperature between 20 ° C and 24 ° C, thereby changing the color, smell , and flavor of the tea due to the chemical changes occurring in the structure of the product . Furthermore , in the inventive method for producing a tea product from Rosa Damascene and Camellia Sinensis , a drying process is utili zed in order to reduce the water content of approximately 45% and 50% of the Camellia Sinensis tea leaf to approximately 3-4 % .

The tea product obtained subsequent to being prepared by means of the inventive method for producing a tea product containing Rosa Damascene, or Rosa Damascene and Camellia Sinensis is packaged in the packaging step .

Rosa Damascene tea products , after being subj ected to taste , smell , and color analyses , are packaged such that they are prevented from absorbing any moisture inside the package . Otherwise , the tea product will become oxidi zed rapidly and tea leaves and buds will lose their color characteristics .

Monoterpenic alcohols like linalool , citronellol , nerol and geraniol , long-chain hydrocarbons like nonadecene , eicosane , heneicosane , and tricosane , esters , aldehydes , and ethers like humulene and geraniol , esters and aldehydes like geranyl acetate and geranial , and phenols like eugenol in the essential oil of leaves and buds of the Rosa Damascene plant provide the tea product with a taste unique to this plant . Furthermore , the pH value of the Rosa Damascene tea is between 5 to 8 pH due to the characteristics of buds and leaves used therein and physicochemical changes within the environment .

The Rosa Damascene tea product produced by means of the inventive production method features a bright color . Although it is similar to the color of the sage tea and the white tea, it bears a color property that resembles the characteristic pink color of the leaves and buds prior to the drying step . Moreover, the scent of the tea product reflects the smell speci fic to rose . The Rosa Damascene tea and the tea product comprising both Rosa Damascene and Camellia Sinensis plants obtained by means of the inventive production method may be used by being mixed with black tea, green tea, and white tea .

For instance , for producing a blend of black tea with Rosa Damascene, all blend varietals between 1 unit of Rosa Damascene and 99 units of black tea, and 99 units of Rosa Damascene and 1 unit of black tea may be obtained simply by mixing these during any stage -particularly during the blending step- after picking black tea leaves . The obtained product as a result will feature the characteristic tastes of both rose tea and black tea and has the scent of both tea varietals . Furthermore , the end product may have a hue between the color of the regular black tea and the color of the rose tea .

As for a further example , for producing a blend of green tea with Rosa Damascena, all blend varietals between 1 unit of Rosa Damascena and 99 units of green tea, and 99 units of Rosa Damascena and 1 unit of green tea may be obtained simply by mixing these during any stage -particularly during the blending step- after picking green tea leaves . The obtained product as a result will feature the characteristic tastes of both rose tea and green tea and has the scent of both tea varietals . Furthermore , the end product may have a hue between the color of the regular green tea and the color of the rose tea .

As for another example , for producing a blend of white tea with Rosa Damascena, all blend varietals between 1 unit of Rosa Damascena and 99 units of white tea, and 99 units of Rosa Damascena and 1 unit of white tea may be obtained simply by mixing these during any stage -particularly during the blending step- after picking white tea leaves . The obtained product as a result will feature the characteristic tastes of both rose tea and white tea and has the scent of both tea varietals . Moreover, the end product may have a hue between the color of the regular white tea and the color of the rose tea .

Furthermore , tea products obtained by means of the inventive production method may also be used as cold tea or iced tea .

Another embodiment of the inventive method for producing a tea product comprising Rosa Damascena involves implementing the inventive method for producing a cold tea product with Rosa Damascena .

The method for producing a cold tea product containing Rosa Damascena comprises the following process steps :

- Soaking dried Rosa Damascene buds and petals with water in an amount up to three times of the solid substance weight in a temperature range between 35 ° C and 80 ° C,

- Subj ecting to an extraction process for a duration between 15 to 45 minutes ,

- Evaporating the extract under a temperature between 32 ° C and 82 ° C in order to separate the volatile aroma components ,

- Performing a dehydration process in order to preserve the aroma separated from the extract ,

- Drying the extract in spray driers in which the air temperature is 250 ° C,

- Inj ecting CO2 to the extract ,

- Obtaining Rosa Damascene tea with a moisture rate between 2 to 4 % .

The extract obtained from the rose tea by means of the aforementioned method is dried by being concentrated . Thus , it was rendered into a powder form . The extract in powder form is ready for being used in iced tea, and instant tea production . Subsequent to this step, a certain amount of sugar and/or other aromati zing agents may optionally be added to the mixture . A step is performed for removing water-insoluble thearubigin ( TR) and theaflavin ( TF) from the extract . The reason why this particular step is performed is that these compounds may form cream in the iced tea and may result in undesired haze and solution in the end product .

The extraction period of 15 to 45 minutes in the inventive method is the optimal duration for this process . Extending this period may cause undesired flavors and aromas to pass into the solution . Since tea extract is a perishable substance , it is imperative to dry it and render it into the essential tea form as quickly as possible .

The extract must be subj ected to an evaporation process in the evaporation stage in order to decompose the volatile aroma components . To that end, the thin-film evaporator technique is utili zed during the process . During this stage of the operation, an additional dehydration process is implemented in order to preserve the aroma separated from the extract . This particular process is performed by passing N and CO2 gasses , which ensure foaming, through the liquid extract .

In the spray drying stage , the extract which was rendered into a concentrated form by evaporating the water content therein is dried inside spray driers . The temperature of the air within the spray drier is maintained at 250 ° C in order to ensure that the water content is completely evaporated . Furthermore , particles of larger si ze are preferred so that the drying process may be performed ef ficiently . This is performed by either adding ammonium carbonate to the extract or by inj ecting CO2 thereto to the extract between the feeding pump and the sprayer during the feeding step thereof . Consequently, Rosa Damascene tea, moisture rate of which is between 2 to 4 % is obtained . Furthermore , it is also possible to produce cold black tea, or green tea, or white tea products with Rosa Damascene by means of the inventive production method .

Cold black tea with Rosa Damascene is obtained by subj ecting Rosa Damascene petals and buds , and petals of Camellia Sinensis plant together to the process steps of the aforementioned cold tea production method . Moreover, cold tea products may also be obtained by mixing tea products that are rendered into powder separately . These products will have the same taste , scent , and color characteristics as the black tea with Rosa Damascene .

Claims

CLAIMS A method for producing a tea product comprising Rosa Damascene characterized in that; it comprises the process steps of;

- Picking Rosa Damascene blossoms and Rosa Damascene petals ,

-Drying Rosa Damascene buds and/or petals for a duration of 6 hours to 7 days at a temperature range between 10°C and 45°C in an environment that does not receive sunlight in order to preserve the constituents providing aroma and smell of the tea,

- Crushing, tearing, and curling tea leaves in bending machines in order to ensure that the sap is extracted from the plant's cells and reaches to the surface of tea leaves,

-Sieving the dried Rosa Damascena buds and/or petals. A production method according to Claim 1, characterized in that; it comprises the process step of picking Rosa Damascena blossoms having a diameter between 0.3 and 6.5 cm and the weight thereof is in a range between 0.1g and 3g from the widest point of rose blossoms of Rosa Damascena plant . A production method according to Claim 2, characterized in that; it comprises the process step of picking Rosa Damascena blossoms having a diameter between 0.3 and 2 cm and the weight thereof is in a range between 0.1g and 2g from the widest point of rose blossoms of Rosa Damascena plant . A production method according to Claim 1, characterized in that; it comprises the process step of picking Rosa Damascena blossoms and Rosa Damascena petals between 4 and 8 in the morning.

5. A production method according to Claim 1, characterized in that; it comprises the process step of aerating Rosa Damascene buds and/or petals by tossing them on a daily basis in the drying stage.

6. A production method according to Claim 1, characterized in that; it comprises the process step of, passing tea leaves and buds through a first sieve having a sieve aperture of 2.36 mm, a second sieve having a sieve aperture of 2.00 mm, a third sieve having a sieve aperture of 1.70 mm, a fourth sieve having a sieve aperture of 850 pm, and a fifth sieve having a sieve aperture of 600 pm in the stage in which tea is sifted through sieves.

7. A production method according to Claim 1, characterized in that; it comprises the process step of blending Rosa Damascene petals and/or buds with Camellia Sinensis petals in a weight ratio between 99/1 and 1/99 respectively.

8. A production method according to Claim 7, characterized in that; it comprises the process step of mixing different tea varietals in predetermined ratios by means of the stirrers located inside the large boilers in the blending stage .

9. A production method according to Claim 7, characterized in that; it comprises the process step of blending Camellia Sinensis petals subjected to a fermentation process by supplying oxygenated clean air to the tea under a temperature between 20°C and 24 °C 0. A method for producing a cold tea product comprising Rosa Damascene characterized in that; it comprises the process steps of;

- Soaking dried Rosa Damascene buds and petals with water in an amount up to three times of the solid substance weight in a temperature range between 35°C and 80°C,

-Subjecting to an extraction process for a duration between 15 to 45 minutes, - Evaporating the extract under a temperature between 32°C and 82 °C in order to separate the volatile aroma components ,

- Performing a dehydration process in order to preserve the aroma separated from the extract,

- Drying the extract in spray driers in which the air temperature is 250 °C,

- Injecting CO2 to the extract,

- Obtaining Rosa Damascene tea having a moisture rate between 2 to 4%. A method for producing a cold tea product according to

Claim 10, characterized in that; it comprises the process step of mixing by adding sugar and/or other aromatizing agents thereto. A method for producing a cold tea product according to

Claim 10, characterized in that; it comprises the process step of removing thearubigin (TR) and theaflavin (TF) . A method for producing a cold tea product according to Claim 10, characterized in that; it comprises the process step of adding Camellia Sinensis plant. A production method according to any one of the preceding claims, characterized in that; it comprises the process step of packaging the end product by using packages of appropriate sizes.

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